EGG DROP RAMEN
Ah, Ramen noodles. Saviors of the dorm room and late night munchies. My Filipina friend actually taught me this one and I love it!!
Provided by Mistress of Tea
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
- Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
- As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
- Stir it up.
- When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.
EASY EGGPLANT PARMESAN
Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!
Provided by Kristen Stevens
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Cut the tops off the eggplants then cut them into ½ inch thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them with 1 teaspoon of salt. Roast in the oven for 25 minutes.
- While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
- Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses. Repeat 2 more times so that you have 3 layers.
- Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 471 kcal, Carbohydrate 39 g, Protein 25 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1735 mg, Fiber 13 g, Sugar 23 g, UnsaturatedFat 14 g
THE BEST EGGPLANT PARMESAN RECIPE BY TASTY
Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
EGGPLANT PARM SANDWICH
These open-face eggplant parms are better than the original; much lower in fat, super tasty and fresh!
Provided by Food Network Kitchen
Categories main-dish
Time 1h13m
Yield Serves 4
Number Of Ingredients 28
Steps:
- Preheat oven to 400 degrees. Have two racks set up in the oven.
- Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
- Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
- Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
- Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
- Preheat oven to 400 degrees. Have two racks set up in the oven.
- Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
- Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
- Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
- Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
Nutrition Facts : Calories 370 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 980 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 18 grams, Sugar 7 grams
RAMEN NOODLE EGG DROP SOUP
Make and share this Ramen Noodle Egg Drop Soup recipe from Food.com.
Provided by MeliBug
Categories Low Protein
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, boil water.
- Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
- Add noodles and cook for 3-5 minutes or until noodles are tender.
EGGPLANT PARMESAN I
This makes a delicious entree served with a salad and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
- Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 23.5 g, Cholesterol 52.5 mg, Fat 24.7 g, Fiber 5.6 g, Protein 14.1 g, SaturatedFat 7.4 g, Sodium 2074.6 mg, Sugar 13.1 g
AWESOME EGG-DROP VEGETABLE RAMEN SOUP
Over the years I kept adding more things to those packs of ramen soup, and ended up with this recipe - quick, nutritious, and something even my boys will eat. The peanuts stay crunchy and add a nice contrast to the texture.
Provided by primadogga
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large casserole dish or saucepan, heat water to a boil (on stove or microwave).
- Add bouillon and spices; noodles (save seasoning packet for later); broccoli and cauliflower; bring back to a boil (or microwave for 5 minutes).
- Add peanuts, peas and corn and bring back to a boil (or nuke for 3 min).
- Add eggs and stir well, and bring back to a boil (or microwave 2 min).
- Add seasoning packet from ramen soup, soy or hoisin sauce, and sesame oil, stir well, and serve.
Nutrition Facts : Calories 366.9, Fat 21.8, SaturatedFat 4.6, Cholesterol 105.8, Sodium 489.4, Carbohydrate 31.4, Fiber 5.8, Sugar 4, Protein 16.3
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